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Greek Recipes
Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

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3.4 / 4 Ratingout of 1734 ratings
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A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.

Allergens:Milk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Red Onion, chopped

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

7 g

Parsley

1 unit

Lemon

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories700 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber6 g
Protein50 g
Cholesterol135 mg
Sodium840 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Kettle
Large Bowl
Measuring Cups
Zester
Instructionsarrow up iconarrow up icon
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ROAST VEGGIES
ROAST VEGGIES
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil on a baking sheet. (Use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until golden, 18-20 min.

PAN-FRY CHICKEN
PAN-FRY CHICKEN
2

While veggies roast, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.

ROAST CHICKEN
ROAST CHICKEN
3

Transfer chicken to the baking sheet with veggies. Roast in middle of oven, until chicken is cooked through, 12-14 min.** (NOTE: Veggies will cook for a total of 18-20 minutes.)

MAKE COUSCOUS
MAKE COUSCOUS
4

While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together couscous, broth concentrate and lemon zest in a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.

ASSEMBLE COUSCOUS
ASSEMBLE COUSCOUS
5

While couscous hydrates, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.